Easy Double Chocolate Fireworks Bark Recipe

With just a few days until Christmas, I’m already thinking ahead to the next celebratory occasion – New Year’s Eve! I’ve got a couple of fun new recipes to share with you that are perfect to celebrate the occasion, starting with this super easy fireworks inspired chocolate bark. This yummy treat is perfect to make for a New Year’s gathering with family and friends, or just to make with the kids for a fun activity in advance of the big night.

This recipe is great for using up any leftover chocolate from Christmas, and with the pretty sprinkle fireworks, really fun to make with the kids. If you’re feeling super organised, you could pin or save this recipe for next year’s Bonfire Night too!

Double Chocolate Fireworks Bark

Ingredients:

200g white chocolate

200g milk chocolate

hundreds and thousands sprinkles

mini rainbow chocolate beans

gold star sprinkles

Method:

Line a small baking tray with grease-proof or baking paper.

Break up the white chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn it, heat only until just melted and smooth.

Pour the melted white chocolate onto the lined baking tray. Using the back of a spoon or spatula, spread the chocolate around so that it covers the tray in a thin, even layer.

Pop the tray of chocolate into the fridge to set – 10-15 minutes should be enough.

Once set, remove from the fridge.

Break up the milk chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. As with the white chocolate, be careful not to overheat or burn it – heat only until just melted and smooth.

Pour the milk chocolate over the white chocolate and spread it around so it forms a second, even layer over the white chocolate. Work quickly so that it doesn’t melt the first layer and get mixed up.

Scatter generous handfuls of the hundreds and thousands, mini chocolate beans and gold star sprinkles all over the chocolate to create a rough fireworks design.

When finished, place the tray back into the fridge for another 20 minutes or so until completely set.

Remove from the fridge, carefully peel from the grease-proof paper and break up into pieces.

Serve on a plate or platter or place in an airtight box and keep somewhere cool until ready to serve.

Enjoy!

Note: We used hundreds and thousands, mini chocolate beans and gold star sprinkles to make our firework bark, but you can use any colourful sprinkles you have to hand, so check the back of your cupboards before making this to see what sprinkles might be lurking there!

This double chocolate fireworks bark recipe make a gret quick and easy treat for New Years Eve or Bonfire Night. It's really fun to make with kids too!

Course: Dessert, Party Food

Cuisine: Bonfire Night, New Year's Eve

Author: Grace Hall

Ingredients

200gwhite chocolate

200gmilk chocolate

hundreds and thousands sprinkles

mini rainbow chocolate beans

gold star sprinkles

Instructions

Line a small baking tray with grease-proof or baking paper.

Break up the white chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn it, heat only until just melted and smooth.

Pour the melted white chocolate onto the lined baking tray. Using the back of a spoon or spatula, spread the chocolate around so that it covers the tray in a thin, even layer.

Pop the tray of chocolate into the fridge to set – 10-15 minutes should be enough. Once set, remove from the fridge.

Break up the milk chocolate and place it in a microwave safe bowl.

Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. As with the white chocolate, be careful not to overheat or burn it – heat only until just melted and smooth.

Pour the milk chocolate over the white chocolate and spread it around so it forms a second, even layer over the white chocolate. Work quickly so that it doesn’t melt the first layer and get mixed up.

Scatter generous handfuls of the hundreds and thousands, mini chocolate beans and gold star sprinkles all over the chocolate to create a rough fireworks design.

When finished, place the tray back into the fridge for another 20 minutes or so until completely set.

Remove from the fridge, carefully peel from the grease-proof paper and break up into pieces.

Serve on a plate or platter or place in an airtight box and keep somewhere cool until ready to serve.

Recipe Notes

Note: We used hundreds and thousands, mini chocolate beans and gold star sprinkles for our firework bark, but you can use any colourful sprinkles you have to hand.

Enjoyed this recipe idea? Don’t forget to save it to Pinterest so you can easily find it again!